Prep 15 mins, Cook 40 mins, Serves 4/6

• 100ml Olive oil
• Bunch of spring onions
• 2 sticks celery
• 200g fresh or frozen broad beans
• 400g cherry tomatoes (halved)
• 2 large potatoes (peeled and diced)
• Jar of artichoke hearts
• 200g chard or spinach (washed & chopped)
• Oregano
• Basil

Warm olive oil in a large, heavy-based pan and gently fry roughly chopped spring onions and thinly sliced celery with a pinch of salt until translucent and soft (about 10 mins).
Add broad beans, cherry tomatoes, potatoes, artichokes and good pinch oregano and stir for a minute or two.Pour in 500ml water or vegetable stock, half cover with a lid and simmer for 20 minutes.
Add the spinach/chard and simmer for a further 20 minutes or until the vegetables are soft and there is just a little liquid around them.Taste for salt and add a big handful of ripped basil.
It will benefit from a rest so that the flavours can come together.
Good served with soft cheese or ricotta.

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